WILL TRAVEL FOR FOOD
Truffles and chocolate

Truffle dinner at Restaurant Julien

This past Tuesday, I was invited to Restaurant Julien for a dinner that centered around the Perigord truffle. It was a media dinner and I was invited because I am now writing for zurbaines, in case you didn’t know that already :) The dinner was fabulous, a preview to what is to come at the Julien as part of the Montreal Highlights Festival. The invited chef, Gaëlle Benoiste‐Pilloire created a 6-courses dinner using truffles. She will be at Restaurant Julien for 3 sold-out nights during the festival, but the truffle dishes will be available à la carte for the duration of the Festival, February 17th to 27th. If you are a truffle lover, hurry up and make some reservations, some of these dishes are well worth it, especially the quail egg with truffle oil accompanied by a fresh truffle and salted butter bite, so simple yet so decadent!


Quail egg with truffle oil accompanied by a fresh truffle and salted butter bite


White bean soup with black truffle


Scallop carpaccio with black truffle oil


Veal blanquette with black truffle


Tarte tatin with vanilla and tryffle ice cream

Chocolate indulgence dishcrawl

6-course of chocolate desserts, need I say more? Saturday afternoon I joined a few other chocolate addicts to indulge in a 6-course chocolate dishcrawl at Le Maître Chocolatier. The desserts were prepared by Nada, owner of Le Maître Chocolatier and pastry chef Jami Liverman. I never thought I would see the day when I would say enough to chocolate but that day came this past Saturday when I had to take the last “course” home. Jamie’s pastries – including his amazingly fudgey brownies – will be available at Le Maître Chocolatier. If you didn’t have the chance to attend this dishcrawl, don’t fret, you can join any of the monthly dishcrawls coming up. I now leave you with some pictures that might induce severe chocolate cravings, you’ve been warned!


1st course: Chocolate fudge with fleur de sel


2nd course:
Triple chocolate caramelized brownie - a Jami Liverman specialty


3rd course:
Chocolate financier with malted mascarpone filling, vanilla crème anglaise and salted caramel


4th course:
Chocolate pot de crème with vanilla ice cream


5th course:
Chocolate shooters! Pure origin 72% dark chocolate from Venezuela and milk chocolate from Madagascar


6th course:
Chocolate heart with fleur de sel and 72% dark chocolate truffle

Restaurant Julien
1191 Union Avenue
514 871 8819

Le Maître Chocolatier
1612 Sherbrooke West
514 544 9475

For more information on Dishcrawl, check out their website here. And for more info on the Montreal Highlights Festival, click here.